English - 17
F
RENCH
The following should be baked on setting 2, “French.”
French Bread
1 Pound Loaf
INGREDIENTS
2 Pound Loaf
¾ cup + 2 tbsp.
Water, 80° F
1 ½ cup + 1 tbsp.
1 ½ tsp.
Butter or Margarine
1 ½ tbsp.
2 ½ cup
Bread Flour
4 ¼ cup
1 tsp.
Sugar
2 tsp.
¾ tsp.
Salt
1 ½ tsp.
1 tsp.
Active Dry Yeast
2 ¼ tsp.
-or-
-or-
-or-
¾ tsp.
Bread Machine Yeast
2 tsp.
W
HOLE
W
HEAT
For all of the following recipes, follow these general guidelines. The following
recipes should be baked on setting 3, “Whole Wheat.”
If the bread collapses during the baking period, add 1 or 1½ tablespoons vital wheat
gluten to the recipe for respective loaf size to prevent this from happening. Vital
wheat gluten can be found at most health food stores.
100% Whole Wheat Bread
1.5 Pound Loaf
INGREDIENTS
2 Pound Loaf
1 cup + 2 tbsp.
Water, 80° F
1¼ cups + 3 tbsp.
1
Egg, Large
1
1 tbsp.
Molasses
1½ tbsp.
1 tbsp.
Honey
1½ tbsp.
2 tbsp.
Butter or Margarine
2 tbsp.
3 cups
Whole Wheat Flour
4¼ cups
2 tbsp.
Dry Milk
2 tbsp.
1¼ tsp.
Salt
1½ tsp.
2 tsp.
Active Dry Yeast
2¼ tsp.
-or-
-or-
-or-
1½ tsp.
Bread Machine/Fast Rise Yeast
2 tsp.
